These delicious and easy to make pulled chicken empanadas are my favorite go-to snack when I have leftover chicken. Of course you can make this with regular chicken breasts if you don’t have any leftover shredded chicken.
For making this chicken empanada recipe, I use ready-made pie crust, which makes these empanadas super easy and quick.
Of course, you can make homemade empanada dough if you prefer, but that would make the recipe much more extensive.
It is a delicious snack but can also be served as part of a Mexican-themed meal.
Empanadas are small pastries wrapped in dough with a tasty filling. They are especially popular in Spain, Portugal, and South America.
They vary in size; in Spain, the small, single-serving version is called “empanadillas,” the diminutive form of “empanada”.
This recipe for pulled chicken empanadas falls into the smaller category, but since the term “empanadillas” is not widely known in the Netherlands, I decided just to call them empanadas.
For the dip I used a mixture of crème fraîche, with onion powder, lemon and fresh cilantro, but you can make (or buy) any kind of dip you like. The savory filling of the pulled chicken empanadas go together with a lot of different flavors!
Once you have your chicken empanada filling, the rest is super easy. The first thing you will need to do is to make rounds for the empanada.
That half-moon shape of empanadas is easy but if you use squares of dough, as I did, you will need to cut them into a circle. Using a pastry cutter or cookie cutter will work just fine. Or if you don’t have those a sharp knife will do the trick as well.
Now, just add a spoonful of your chicken in the middle of the dough. Make sure you leave about 1.5 cm (0.5 inch) of space on the edges of the empanada discs.
Fold the empanadas in half and press the edges together firmly. Use your fingers to twist the folded edge inward so that everything is sealed properly. Or use the tines of a fork to firmly press them so they close. Alternatively, you can also use an empanada press if you have one.
Brush generously with the egg wash and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes or until golden brown. Let them cool slightly before serving with the dip.
You can store the pulled chicken empanadas in the fridge for up to two days or freeze them for up to three months.
You can also freeze them in a freezer bag, in their unbaked version and bake them fresh out of the freezer. If you bake them frozen, they will need a couple of extra minutes.
If you want to reheat the empanadas (at room temperature), place them onto a baking sheet and bake them for 8-10 minutes at 180°C/350˚F.
Check out the below chicken recipes as well! I know you will love them
Yes, you can use store-bought empanada dough, puff pastry, or even pie crust. Homemade dough is great for customization, but store-bought is a great time-saver and works well for baking.
Boneless, skinless chicken thighs are ideal. They stay juicy after shredding. Chicken breast works too, but it can be a bit drier if overcooked.
Sauté the shredded chicken with ingredients like garlic, onions, cumin, chili powder, smoked paprika, oregano, tomato paste or salsa, and optionally chipotle in adobo. Add lime juice and fresh cilantro for extra flavor.
Yes! You can assemble and refrigerate them (uncooked) up to 24 hours in advance, or freeze them for up to 3 months. Bake directly from frozen—just add a few extra minutes to the cook time.
Definitely! Monterey Jack, cheddar, or a Mexican blend cheese adds creaminess. Just don’t overfill to avoid leaks during baking.
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